It's Super Bowl Sunday food time

The game, which pits the New York Giants against the New England Patriots, begins at 6:30 p.m., but the food eating can begin much earlier.

But if you're pining to be at the game, the Sound Academy is hosting one of three Canadian Official Super Bowl XLVI parties.

The party will include interactive fan experiences, including a personal greeting from the Buffalo Jills (the Buffalo Bill's cheerleading squad), a live performance by Big Wreck, tastes of the NFL tailgate (food inspired by the cities of the two competing teams), the chance to rub shoulders with NFL players (which will be announced soon) and a HD viewing experience, according to a press release.

Doors open to the 2,000 fans at 4 p.m. at the Sound Academy, 11 Polson St. Visit www.nfl.com/canadaSBxlvi for details and to buy tickets, which start at about $46.75 (there is a bonus code special promo code for discounted pricing BUDLIGHTXLVI) and join the conversation on Twitter using the hashtag #CanadasXLVI.

If you prefer to stay at home and host your own party, the following recipes can help make it a success.

Sweet and spicy Cajun roasted peanuts
Makes: 2 cups

1 egg white
1/4 cup granulated sugar
1 tsp kosher salt
1 tsp dried thyme leaves
3/4 tsp each cayenne and garlic powder
2 cups unsalted peanuts

Heat oven to 300 F. Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy. Then whisk in sugar and seasonings (if you only have garlic salt, add only 1/4 tsp salt) until blended. Add peanuts and stir to coat.

Spread peanuts out on prepared baking sheet. Roast in heated oven, stirring a couple of times until nuts are golden brown and mixture is barely sticky, 20 to 25 minutes.

Taste, adding a little more salt if needed. Cool completely, breaking up nuts as they cool. Store in an airtight container for a couple of weeks.

~ Recipe courtesy of www.peanutbureau.ca and News Canada

Classic guacamole
1 cup diced sweet onion
1/4 cup minced, seeded jalapeno peppers (about two peppers)
3 ripe avocados, peeled, pitted and diced
1/4 cup chopped fresh cilantro
3 tbsp fresh lime juice
2 tsp minced garlic
1 tsp coarse salt
1/2 tsp fresh cracked pepper

In medium bowl, combine onion, jalapeno peppers and avocados. Stir to combine.

Add cilantro, lime juice, garlic, salt and pepper, mix thoroughly. Serve with crisp tortilla chips and extra lime wedges. Best if enjoyed within 24 hours.

Tip:
For extra kick, leave the seeds in the pepper.

~ Recipe courtesy of www.missavacado.com

Grilled chicken wings with blue cheese dip
Serves: six to eight people

3 lb chicken wings, cleaned and trimmed

Marinade
1/3 cup vegetable oil
1 clove garlic, minced
1/4 tsp cayenne
1 tsp chili powder
1 tsp oregano
1 tsp kosher salt
2 tbsp red wine vinegar

Blue cheese dip
1/2 cup mayonnaise
1 clove garlic, minced
1 tbsp onion, grated
1 tsp fresh thyme, chopped
1 tbsp red wine vinegar
1/3 cup blue cheese, crumbled

Heat the barbecue on high.

Cut each wing at the joint to make two pieces and discard wing tip if still attached.

In a large re-sealable bag, whisk together vegetable oil, garlic, spices and vinegar. Add chicken wings and toss to coat.

If using rotisserie basket, spray or brush lightly with vegetable oil to prevent sticking. Place chicken wings on bottom of basket, cover with the top part and fasten on tightest setting to secure the wings in place.

Cooking grids will need to be removed and a drip pan placed beneath. If using rear rotisserie burner, set to high. If using lower burners, set to medium. Place the basket on spit and in the rotisserie and start the motor.

Cook until golden brown and crisp, about 45 minutes to a hour.

If cooking directly on well-oiled cooking grids, turn heat to low and cook, turning frequently until golden brown and crisp, 30 to 45 minutes. Use an instant-read thermometer to ensure all wings are cooked through and ready to eat.

Stir together all the dip ingredients. May be made ahead of time and chilled until ready to serve with chicken wings, celery and carrots.

~ Recipe courtesy of www.broilkingbbq.com and News Canada

Korean turkey wings

Marinade
1 granny Smith apple, sliced
1 medium onion, sliced
2 pieces (1 inch) gingerroot, sliced
6 cloves garlic, smashed
15 black peppercorns
2 cups soy sauce
1 cup brown sugar
1/2 cup sake*
1/2 cup Mirin* (Japanese cooking wine)

3 lbs turkey drummettes and wings

In saucepan, combine apple, onion, ginger, garlic, peppercorns, soy sauce, brown sugar, sake and mirin; bring to a boil. Reduce heat and simmer until marinade is reduced by about half, about 45 minutes. Let cool.

Cover and refrigerate for 12 hours and up to one day; strain marinade through a fine sieve and discard the remains. Keep marinade refrigerated in an airtight container for up to two weeks.

In re-sealable plastic bag, combine turkey pieces with 1 cup of the marinade. Reserve remaining marinade. Seal bag and turn to completely coat turkey. Marinate in refrigerator for at least four hours and up to 48 hours, turning occasionally.

Grill turkey pieces over medium heat for 30 minutes, turning often. Transfer turkey pieces to indirect heat, for another 30 minutes.

Meanwhile, in saucepan, bring reserved marinade to boil over medium high heat and let reduce until slightly thickened, about 10 minutes. Use marinade to baste turkey during the last 15 minutes of cooking.

Tip:
The turkey can also be baked in a 350 F oven, turning and basting occasionally, for about 60 minutes.

* You can substitute the sake for an equal amount of dry sherry and the mirin with a sweet white wine.

~ Recipe courtesy of ontariomeatproducts.ca

Avocado cigars with mango chutney
1 cup lump crab meat
2 tbsp roasted red pepper, diced
2 tbsp green onion, sliced
1 tbsp grainy dijon
1 tbsp lemon juice
1 tsp hot sauce
2 small avocados, ripe but firm
salt and pepper, to taste
6 phyllo sheets
olive oil or butter spray
1/2 cup mango chutney
1/4 cup cilantro, finely chopped
1 tbsp water

Heat oven to 375 F.

In a medium bowl, combine crab, red pepper, green onion, dijon, lemon and hot sauce. Dice avocados and gently fold into crab mixture, season with salt and pepper.

Cut a store-bought phyllo sheet in half (vertically) and spray lightly with olive oil or melted butter. Spread 1 tbsp of filling at the end of the sheet. Roll pastry to form a cigar shape, tucking the ends in before the last roll. Repeat steps with remaining phyllo sheets.

Bake for 10 to 13 minutes until light golden brown. Let cool slightly before serving.

Meanwhile, in a small bowl, combine chutney, cilantro and water. Serve as a dipping sauce with avocado cigars.

Tip
Always keep phyllo sheets covered with a damp towel when not in use.

~ Recipe courtesy of www.missavacado.com

Mini bison sliders
1 tbsp canola oil
3/4 cup finely chopped onion
1 egg
1/4 cup bread crumbs
1 tbsp grainy mustard
1 tsp dried rosemary
1/2 tsp crumbled dried thyme
1/2 tsp each, salt and fresh cracked pepper
1/2 cup crumbled goat cheese feta
1 lb ground bison
8 slider buns (or four hamburger buns)

In a skillet, heat oil over medium heat; cook onion, stirring often, until softened and golden, about 10 minutes.

Meanwhile, in large bowl, mix egg, bread crumbs, mustard, rosemary, thyme, salt and pepper. Add onions, feta, and bison; mix until just combined. Shape into four 3/4-inch thick patties.

Place patties on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160 F, about 10 minutes. Sandwich in buns with your favourite toppings.

Chef's Tip:
To save on time, prepare the patties in advance and store, separated by waxed paper in an airtight container. Refrigerate for up to 24 hours or freeze for up to one month; defrost in refrigerator and grill.

~ Recipe courtesy of ontariomeatproducts.ca

Spiced turkey minis
1 turkey leg
1 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil
1/2 tsp coriander ground
1/2 tsp cumin ground
1 tsp sweet paprika
1/4 cup red wine vinegar

Heat oven to 350 F. Rub turkey with all ingredients and place on a roasting tray. Roast for 30 minutes or until turkey is fully cooked. Allow to cool.

Add red wine vinegar to the roasting tray and scrape the yummy bits from the bottom of the pan and add to a bowl. Once cool enough to handle, remove turkey from bones by scraping with a fork. Hand chop until diced and add to bowl.

Chili mayo for turkey sliders
1 cup mayonnaise
1/3 cup of Sambaal Oleck chili paste

Combine until both ingredients are well combined. Set aside.

Putting it together

On a mini burger bun of your choice, add turkey salad, top with baby arugula and chili mayo.

~ Recipe of Roger Mooking and News Canada

Muffaletta
1 loaf crusty Italian or French bread
1/4 cup herb vinaigrette
1 lb deli meats (combination of cappocola, salami, sopressata)
8 oz (224 g) sliced provolone cheese
1 cup sliced roasted bell peppers, drained
1/4 cup sliced olives (green and black), drained
1/4 cup fresh basil leaves
1/4 cup fresh shredded romaine lettuce

Slice bread in half lengthwise. Brush inside of both sides of loaf with dressing. Layer meats, cheese, peppers, olives and basil leaves over the bottom half of the loaf.

Sprinkle with lettuce and top with other half of loaf and wrap tightly. Refrigerate. Let sandwich marinate for at least one hour and up to one day before cutting into slices to serve.

~ Recipe courtesy of www.ontariomeatproducts.ca

Peanut butter ice cream sandwiches
1 1/2 cups all-purpose flour
1/2 tsp each baking soda and salt
1 cup peanut butter
1/2 cup unsalted butter at room temperature
1 cup brown sugar
1 egg
1 tsp vanilla
6 cups chocolate, dulce de leche or butterscotch ripple ice cream

Heat oven to 350 F. In a small bowl, whisk flour with baking soda and salt. Using an electric mixer, in a large bowl, beat peanut butter with butter until smooth. Beat in brown sugar then egg and vanilla, scraping down sides to mix well. Gradually beat in flour mixture.

If needed, flour your hands then roll dough into 1 1/2-inch balls. Place at least two inches apart on ungreased baking sheets. Flour the base of a large glass and press on each ball to flatten cookie to about three inches.

Using floured tines of a fork, make criss-crosses gently on top of cookies.

Bake in centre of heated oven until golden and barely set and edges are brown, 10 to 12 minutes.

Remove from oven and leave on baking sheet one minute, then transfer to a rack to cool completely.

For easier spreading, soften ice cream slightly. Top flat side of one cookie with about 1/2 cup ice cream. Then place flat side of another cookie on top, sandwiching ice cream. Unfilled cookies will last well in an airtight container for about five days or freeze. Ice cream sandwiches should be wrapped in plastic wrap then overwrapped with foil.

~ Recipe courtesy of News Canada